Heat the butter and oil in a large skillet. Add the potato cubes and cook for 5-7 minutes, stirring frequently, until they begin to brown. Remove the potatoes from the skillet with a perforated spoon and set aside. Place the veal in the skillet and cook for 2-3 minutes on each side until sealed. Remove from the skillet and set aside.

Stir the onion and garlic into the skillet and cook for 2-3 minutes. Add the flour and tomato paste and cook for 1 minute, stirring. Gradually blend in the red wine and chicken stock, stirring to make a smooth sauce.

Return the potatoes and veal to the skillet. Stir in the tomatoes, olives, and chopped basil and season with salt and pepper. Transfer to a casserole dish and cook in a preheated oven (350°F) for 1 hour or until the potatoes and veal are cooked through. Garnish with basil leaves and serve.

COOK'S TIP: For a quicker cooking time and really tender meat, pound the meat with a meat mallet to flatten it slightly before cooking.